|Green tomatoes||4 Cup (64 tbs), chopped|
|Sweet red pepper||1⁄2 Cup (8 tbs), minced|
|Celery seed||1⁄2 Teaspoon|
|Pickling salt||1 Tablespoon|
|Mustard seed||1⁄2 Teaspoon|
|Cabbage||2 Cup (32 tbs), shredded|
|Cider vinegar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
|Green pepper||1⁄3 Cup (5.33 tbs), minced|
Combine the tomatoes and salt.
Cover and let stand in a cool place overnight.
Drain the tomatoes.
Combine the tomatoes, cabbage, and vinegar in a saucepan.
Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
Add the sugar, onion, green pepper, red pepper, celery seed, mustard seed, cardamom seed, peppercorns, cloves, and cinnamon.
Bring to a boil, reduce the heat, and simmer, uncovered, until the mixture thickens.
Pour the relish into 3-8 ounce sterilized jars.
Store in a cool place.